*This recipe is gluten-free according to industry standards
Ingredients
- hummus to serve
- green salad to serve
KOFTE
- lean lamb mince 300g
- red onion 1/2, grated
- mint chopped to make 2 tbsp
- chilli flakes 1/2 tsp
- ground cumin 1 tsp
- lemon 1, zested and juiced
BEETROOT SLAW
- tahini 2 tbsp
- fat-free yoghurt 1 tbsp
- beetroot 1 large, peeled and cut into matchsticks
- celeriac 1/2 (about 150g), peeled and cut into matchsticks
- red cabbage 150g, finely shredded
Method
-
Step 1
For the kofte, mix everything together with half the lemon juice and all the zest and some seasoning. Chill while you make the slaw.
-
Step 2
Mix the tahini and yogurt with the remaining lemon juice. Tip the beetroot, celeriac and cabbage into a bowl then pour over the dressing and season. Toss well so all the veg are coated.
-
Step 3
Form the kofte mix into 12 small ovals and grill on a foil-lined baking tray for 10 minutes, until cooked, turning halfway through. Serve with the slaw, hummus and green salad, if you like.
Nutritional Information
- Kcals 325
- Fat 19.9g
- Saturates 7.1g
- Carbs 8.6g
- Sugars 7.5g
- Fibre 6.8g
- Protein 24.4g
- Salt 0.4g
